THAI CHICKEN RICE PAPER ROLLS

THAI CHICKEN RICE PAPER ROLLS 

These rice paper rolls are really healthy and make a lovely change now the warmer weather has arrived. Well worth the effort - these are fantastic.

INGREDIENTS (Makes 12 rice paper rolls)

MINCE MIXTURE

1 tablespoon olive oil

500g chicken mince

1 teaspoon minced/fresh ginger

3 cloves garlic crushed

1 fresh long red chilli, deseeded, finely chopped

3 tablespoons oyster sauce

2 tablespoons fish sauce

1 tablespoons cornflour

2 tablespoons water

FILLINGS

100g vermicelli rice

12 rice paper rolls

2 large carrots, peeled and grated

¼ Iceburg lettuce, shredded finely

4 tablespoons fresh mint leaves, shredded

4 tablespoons fresh coriander, shredded

VIETNAMESE DIPPING SAUCE

1 tablespoon fish sauce

1 tablespoons fresh lime juice

1 teaspoon rice wine vinegar

1 clove garlic, finely chopped

2 teaspoons caster sugar

1 long red chilli, de-seeded and finely chopped

METHOD

To make Thai chicken: Heat a frying pan over medium heat. Add the oil, then add the garlic and ginger and chilli and cook for 1 minute. Add chicken mince and cook, breaking it up with a wooden spoon, for 5 minutes or until almost cooked. In a small bowl mix together the fish sauce, oyster sauce, water and cornflour. Stir in to the chicken mixture. Cook for 1-2 minutes to allow the flavours to blend and the sauce to simmer and thicken slightly.

Place rice vermicelli noodles into boiling water for 2 minutes. Drain and rinse in a colander with cold water. Set aside.

To assemble rice paper rolls: Fill a large shallow dish (I use a frying pan or pizza tray) with warm water. Dip one wrapper at a time into the water for a few seconds to soften. Lay wrapper on a board and place thai chicken mixture, a handful of noodles, mint, coriander, carrot and lettuce in a row across the centre, leaving about 5cm of the wrapper uncovered on each side.

Fold in uncovered sides of wrapper, then tightly roll to enclose the filling. Repeat with remaining rolls.

To make the dipping sauce: In a small bowl, mix the fish sauce, lime juice, rice wine vinegar, garlic, sugar and chilli. Stir to combine.

The Absolute BEST Crockpot Beef Stroganoff Recipe

2 pounds cubed stew meat

2 cans Condensed Golden Mushroom Soup

1 largish onion diced

2-3-4 tabls of Worcestershire

1/2 cup water

8 oz of cream cheese

couple of dashes of Garlic Salt (1 tsp?)

couple dashes of Hot Paprika

In the slow cooker stir in all the ingredients together, (except the meat AND the Cream Cheese). Once combined add the meat and mix together.

Cook on Low for 8 hours.

Cut up the cream cheese into cubes just before serving and turn crockpot on high. Stir the cream cheese in until all combined. You might have to put the lid back on and leave for 10 minutes.

So good to freeze BEFORE adding the cream cheese. Just re-heat on the stove and add cream cheese 10 minutes before serving. The meat becomes even more tender when reheated after freezing-perfect for toast.

No bake YUMMY Strawberry Cheesecake!

1 Keebler Graham Cracker Crust

1 (8oz) tub coolwhip

1 (8oz) philadelphia cream cheese

1/2 cup of sugar

For topping:

1 pt. fresh strawberries

OR

1 Can premade strawberry topping (Comstock brand)

Mix softened cream cheese and sugar in medium bowl until fluffy. 

Fold in cool whip.

Pour into crust and garnish with fresh strawberries or strawberry topping. Refridgerate for 1 hour until firm.

Mamas Chicken Roll Ups!

2 large chicken breast

1 can crescent rolls

1 10.5 oz. can cream of chicken soup

1/2 soup can full of broth (use what the chicken cooked in)

1/2 soup can full of milk (fill half the can with milk)

1 T. all purpose flour

6 oz. shredded sharp cheddar cheese

pinch of salt and pepper

Place the chicken in a pot and cover with water, bring to a boil, reduce the heat to medium and cook till chicken is cooked through. Remove chicken (save broth). When cooled enough to handle remove the chicken from the bone and shred, set aside.

Whisk together the soup, broth, milk, flour, salt and pepper. Unroll the crescent dough and separate into the triangles. Place a little cheese over the dough and at the larger end place a good heaping of the chicken. Roll up and place in a 9x13 casserole dish.

Repeat with remaining. Once all are in the dish, pour the soup mix around each one and then drizzle a little over the tops (not too much). Bake in a 375 degree oven for 25 minutes, remove and top with a little more cheese and return to the oven for 5 minutes. Let sit for a couple of minutes before serving, the soup mixture will thicken up like a gravy.

Courtesy of Janet's Appalachian Kitchen

Carmelitas

32 caramel squares, unwrapped

1/2 cup heavy cream

3/4 cup butter, melted

3/4 cup brown sugar, packed 

1 cup flour

1 cup rolled oats

1 teaspoon baking soda

6 ounces semisweet chocolate chips

Combine caramels and cream in a small saucepan over low heat. Stir until completely smooth; set aside. 

In a separate bowl, combine melted butter, brown sugar, flour, oats, and baking soda. 

Pat half of the oatmeal mixture into the bottom of an 8x8" pan. Bake at 350 degrees for 10 minutes. 

Remove pan from oven and sprinkle chocolate chips over crust. Pour caramel mixture over chocolate chips. Crumble remaining oatmeal mixture over caramel. 

Return to oven and bake an additional 15-20 minutes, until the edges are lightly browned. Remove from oven and cool completely before cutting.

*A stint in the fridge will help them cool off, if you're pinched for time. They shouldn't be served cold, but all of that molten caramel takes a long time to cool down. They should be stored and served at room temperature.

**If you want to use homemade or store-bought caramel sauce in place of the caramel/cream mixture, use 1 1/4 cups of sauce.

Famous Red Lobster Shrimp Scampi

Ingredients

1 lb medium shrimp, peeled and deveined

1 tablespoon pure olive oil

2 tablespoons garlic, finely chopped...

1 1/2 cups white wine, I use chardonnay

1/2 fresh lemon, Juice only

1 teaspoon Italian seasoning

1/2 cup softened butter

1 tablespoon parsley

1/2 cup grated Parmesan cheese

Directions:

1 Heat cast iron skillet and add olive oil.

2 Add shrimp and cook until tender and no longer translucent, reduce heat. Remove Shrimp and set aside.

3 Add garlic and cook 2-3 minutes. Do not allow garlic to brown - it will make it bitter.

4 Add white wine, and lemon juice.

5 Cook until wine is reduced by half. After it is reduced, add Italian seasoning.

6 Reduce heat to low, and add butter. If pan is too hot, the butter will separate.

7 Add shrimp back into sauce, add parsley, and season to taste with salt and pepper.

8 Sprinkle with grated Parmesan Cheese 

Better Than Sex Fruit Salad

1 can(s)

fruit cocktail drained (we like chunky tropical) drained, 15 oz.

1 can(s) crushed pineapple (small can, 8 oz.)

1 can(s) cherry pie filling, 21 oz.

2 bananas sliced

1 can(s) sweetened condensed milk, 14 oz.

8 oz sour cream

1 pkg Cool Whip, 8 oz. (thawed)

How to make it :

Mix together Cool Whip, sweetened condensed milk and sour cream.

Add the fruit cocktail, pineapple, cherry pie filling and bananas.

Cover and refrigerate for at least four hours. Serve.

One of THE VERY BEST SALISBURY STEAK

1 (10 1/2 ounce) cans Campbell's French onion soup

1 1/2 lbs ground beef

1/2 cup dry breadcrumbs

1 egg

1/4 teaspoon salt

1/8 teaspoon ground black pepper, to taste

1 tablespoon all-purpose flour

1/4 cup ketchup

1 -3 teaspoon Worcestershire sauce, to taste

1/2 teaspoon mustard powder

1/4 cup water

How to make it :

In a large bowl, mix together 1/3 cup condensed French onion soup with ground beef, bread crumbs, egg, salt and black pepper.

Shape into 6 oval patties.

In a large skillet over medium-high heat, brown both sides of patties.

Pour off excess fat.

In a small bowl, blend flour and remaining soup until smooth.

Mix in ketchup, water, Worcestershire sauce and mustard powder.

Pour over meat in skillet.

Cover, and cook for 20 minutes, stirring occasionally.

FUDGE BROWNIE PIE

3/4 cup flour

1 cup of regular sugar

1/4 cup unsweetened cocoa powder, sifted

1 teaspoon baking powder

1/4 tsp salt

4 ounces butter, melted

2 large eggs, beaten

2 teaspoons vanilla

1/2 cup chopped toasted pecans

2 handfuls of mini marshmallows

For the frosting:

2 ounces butter, melted (1/4 cup)

1 ounce cocoa powder, sifted (1/4 cup)

2 ounces evaporated milk (1/4 cup)

1 cup powdered sugar, sifted (8 ounces)

Preheat the oven to 350 degrees. Butter a 9 inch spring form pan set aside.

Whisk together the flour, sugar, cocoa powder, baking powder and salt in a bowl. Beat together the butter, eggs and vanilla. Add to the dry ingredients and mix until smooth. Stir in the toasted nuts. Pour into the prepared pan.

Bake on a middle shelf of the oven for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Immediately sprinkle the marshmallows on top and return to the oven for a few minutes to melt the marshmallows. Remove from the oven and carefully spread the chocolate frosting over top.

To make the chocolate frosting mix all ingredients together in a bowl, beating with an electric whisk until smooth and thick. Spread on the hot marshmallows. Let cool completely. Cut into wedges to serve.

Barbi Cooper's Cinnamon Rolls

Ingredients:

Cinnamon Rolls:

3 1/2 cups warm water

1 cup oil

3/4 cup sugar

6 tbsp yeast

1 tbsp salt

3 eggs beaten

10 1/2 cups flour

1 cube butter

1 cup sugar

1 cup brown sugar

1/4 cup cinnamon

Walnuts (or Pecans)

Icing:

4 cups powdered sugar

1 tbsp vanilla

Evaporated milk-enough to make syrupy

Directions:

Cinnamon Rolls:

    In a *Bosch mixer, mix warm water, oil, sugar and yeast and rest for 15 minutes.

    Add salt, eggs, and 10 1/2 cups flour, until it pulls away from the bowl.

    Roll out onto floured surface to a 1/2" thick rectangle. 

    Melt butter and brush it over the entire surface. 

    Mix together sugar and brown sugar. To this I add about 1/4 cup cinnamon but you can add as much or little as you like.Sprinkle over buttered dough. 

    Add walnuts or pecans, if desired.

    Roll long ways. Pinch edge. Cut to desired thickness. Place on greased cookie sheet 1" apart.

    Allow cinnamon rolls to rise until doubled, approx 30-45 minutes, depending on the warmth of the area.

    Bake in 400F oven for 12 min. 

Icing:

    Combine Icing ingredients and drizzle over hot rolls.